Serves: 6
Total Calories: 274
Thoroughly wash cucumbers, then pack in sterilized quart jars leaving 1/2 inch headspace. To each jar, add the dill flower and garlic. Mix water, vinegar, alum and salt bring to a boil. Pour boiling mixture over cucumbers, leaving 1/2 inch headspace. Adjust lids and process in boiling water bath for 20 minutes. Keep sealed for 2 to 3 months before using.
Note: For high altitude, process an additional 1 minute in boiling water bath for each 1,000 feet above sea level.
This Kosher Dill Pickles recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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